Provençal-Style Pork & White Bean Stew

Name: Provençal-Style Pork & White Bean Stew with Zucchini, Almond Rice & Scallions
Total time: 20 min
Yield: 2
Cuisine: European
Ingredients: ½ cup White Rice; 1 unit Zucchini; 2 unit Scallions; 1 unit Lemon; 10 ounce Ground Pork; 1 teaspoon Garlic Powder; 1 tablespoon Herbes de Provence; 1 unit Cannellini Beans; 2 unit Chicken Stock Concentrate; 2 tablespoon Cream Cheese; ½ ounce Sliced Almonds; Salt; Pepper; 1 teaspoon Cooking Oil

with Zucchini, Almond Rice & Scallions

Get Free Ready Made Meals For Life + 50% Off

The south of France is world-renowned for its delicious yet simple fare, which inspired this hearty pork and white bean stew infused with the region’s legendary herbes de Provence blend. Serve it over fluffy white rice studded with crisp, nutty almonds, then finish with a squeeze of fresh lemon juice and flourish of scallion greens. The result is a wonderfully warming dish that transports you right to a charming restaurant in the French countryside (the kind with linen napkins and vintage silverware).

Tags:

New

•Easy Prep

•Quick

Allergens:

Milk

•Tree Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

½ cup

White Rice

1 unit

Zucchini

2 unit

Scallions

1 unit

Lemon

10 ounce

Ground Pork

1 teaspoon

Garlic Powder

1 tablespoon

Herbes de Provence

1 unit

Cannellini Beans

2 unit

Chicken Stock Concentrate

2 tablespoon

Cream Cheese

(Contains: Milk)

½ ounce

Sliced Almonds

(Contains: Tree Nuts)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories860 kcal

Fat36 g

Saturated Fat10 g

Carbohydrate85 g

Sugar8 g

Dietary Fiber13 g

Protein40 g

Cholesterol105 mg

Sodium1150 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Medium Pot

•Small pot

Instructions

PDF

• Wash and dry produce. • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

• While rice cooks, trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens. Quarter lemon.

• Heat a drizzle of oil in a medium pot over medium-high heat. Add pork*, zucchini, scallion whites, garlic powder, half the herbes de Provence (all for 4 servings), a pinch of salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 5-6 minutes. • Stir in beans and their liquid, stock concentrates, cream cheese, and ½ cup water (1 cup for 4) and bring to a boil. Cook, stirring occasionally, until slightly thickened, 1-2 minutes. • Season with salt and pepper to taste.

• Fluff rice with a fork and stir in almonds. • Divide almond rice and pork stew between shallow bowls. Top stew with a squeeze of lemon juice and garnish everything with scallion greens. Serve with any remaining lemon wedges on the side.

Ground Pork is fully cooked when internal temperature reaches 160°.